# Components:
→ Muffin Batter
01 - 1 1/2 cups all-purpose flour
02 - 3/4 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/4 teaspoon salt
05 - 1/2 cup whole milk
06 - 1/3 cup neutral oil (such as canola or sunflower)
07 - 2 large eggs
08 - 2 tablespoons instant coffee granules
09 - 1 teaspoon vanilla extract
10 - 1 cup crushed plain tea biscuits (such as Marie or Digestive)
→ Coffee Cream Glaze
11 - 1/2 cup powdered sugar
12 - 1 tablespoon strong brewed coffee (cooled)
13 - 1 tablespoon heavy cream
# Directions:
01 - Preheat oven to 350°F. Line mini muffin tin with paper liners or lightly grease wells.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
03 - In a separate bowl, dissolve instant coffee granules in whole milk. Add neutral oil, eggs, and vanilla extract; whisk until mixture is smooth and well blended.
04 - Pour wet ingredient mixture into bowl with dry ingredients. Using a spatula, gently mix until just combined; avoid overmixing to maintain tenderness.
05 - Gently fold crushed tea biscuits into batter, distributing evenly throughout.
06 - Spoon batter evenly into prepared muffin tin wells, filling each approximately three-quarters full.
07 - Bake in preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center of a muffin bite comes out clean.
08 - Allow muffins to cool in the pan for 5 minutes, then transfer to wire rack to cool completely.
09 - In a small bowl, whisk together powdered sugar, brewed coffee, and heavy cream until smooth and glossy.
10 - Drizzle coffee cream glaze over cooled muffin bites. Allow glaze to set before serving.
